Fresh Corn & Tomato Fettuccine Recipe
- 8 ounces uncooked whole wheat fettuccine
- 2 medium ears sweet corn, husks removed
- 2 teaspoons plus 2 tablespoons olive oil, divided
- 1/2 cup chopped sweet red pepper
- 4 green onions, chopped
- 2 medium tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup crumbled feta cheese
- 2 tablespoons minced fresh parsley
- 1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
- 2. Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
- 3. Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.
2 cups: 422 calories, 15g fat (4g saturated fat), 15mg cholesterol, 580mg sodium, 56g carbohydrate (6g sugars, 10g fiber), 17g protein.
Reviews for Fresh Corn & Tomato Fettuccine
"Made this for supper, absolutely loved it! I had fresh parsley, basil and oregano in the herb planter and added all three to the dish. I will be making this again! I would say that it serves 4, rather than 2."
"IT was just okay bland"
"I made this tonight and it was delicious. I used Mozzarella cheese instead of Feta cause that is what I had on hand. It's a nice change from regular pasta recipes, nice and light. I also like the fact that it tastes great hot or cold. Will make again."
"Very nice recipe !."
"Really good fresh, light tasting dish. I made no changes and an hour after dinner my husband is still saying how good it was. All the flavors go so well together. Hubby says he wants it at least once a week."
"Really tasty! I used penne pasta, since I didn't have fettuccine, and added some fresh basil because I have so much. Quite sure it would be great just as written! Will definitely make again!"
"Wonderful! Beautiful colors and fantastic flavors."
"This is a fantastic recipe. I will definitely be making it again. It's the perfect combination of light, but flavorful."
"Delicious. I used goat cheese instead of the feta cheese. Very flavorful.Thank you Angela for this tasty recipe."
"Love it! So good. Added chicken to make it a one dish meal. Second time, Shrimp. This is a phenomenal dish! Even took the recipe to my farmer's market corn provider so she and he could enjoy it!"
"I LOVE this. I love it even more as a cold summer salad. It's so delicious both hot and cold though. When I do a cold pasta salad, I use either multi colored or whole wheat shells instead of the fettucine. Another suggestion I'd make is to grill the corn or roast it in the oven. It gives it another flavor that's just awesome, especially in the summer months. LOVE it!"
"This was great!"
"This was very simple and good, but I think it would be even better with garlic. Without meat, as written, would make a good lunch. For dinner in our family, it may be a better side or a main dish with chicken added to it. I would probably toss in more bell pepper (different color) and some zucchini, too."
"I made this twice in two weeks, and my husband and I both loved it. I went to our farmers market and found a vendor selling his corn $1 per dozen. I bought two dozen, and had another dozen in the fridge from a neighbor. I cut all of it off, made the sauce as directed and froze it in quart size bags. Now I have about 5 quarts of sauce ready to go for an easy weeknight meal."
"My husband and I really loved this dish-One problem for us is that he doesn't like fish etc. I think this is a great recipe!"
"Tastes like summer! I used cherry tomatoes, hatch chiles instead of red peppers and added fresh oregano & basil from my yard. Next time I will reserve a little pasta water to stir in to make it a little 'saucier' but a great compilation of tastes!"
"This recipe is wonderful as is. I have also added grilled chicken or spicy grilled shrimp to it. It is so light and has such a fresh flavorful taste. I will make it over and over again."
"I loved this recipe! It was so easy and light. I actually have made it twice already. The second time I added garlic, green pepper and it was just as good as the first time."
"Wonderful, light summer dinner! The red pepper and onion cooked in olive oil dresses the dish nicely. When adding the "remaining oil" I used 1 Tbsp and was very happy with the result."
"I made this for two friends, and we loved it. They want this recipe. Now my corn and tomatoes are getting ripe, this will be on the table at least once a week."
"I wasn't sure how this would taste without any type of sauce, but it was really pretty good and healthy, of course, which was an added bonus. I might use frozen corn next time just to speed things up a bit and/or make it feasible in the winter."
"OMG. This is so delicious. It will become a 'regular' on my menu plans. It is especially pleasing right now w/all the fresh garden veggies; makes you proud and happy!"
"This was tasty"
"Tasty and really easy to prepare."